§133.133 稀奶油干酪(Cream cheese)

      更多关于干酪和干酪产品的法规，请详见美国FDA 21 CFR 第133部分关于干酪和干酪产品的法规汇总。

　　§ 133.133   Cream cheese.

　　（a） Description. （1） Cream cheese is the soft, uncured cheese prepared by the procedure set forth in paragraph （a）（2） of this section, or by any other procedure which produces a finished cheese having the same physical and chemical properties. The minimum milkfat content is 33 percent by weight of the finished food, and the maximum moisture content is 55 percent by weight, as determined by the methods described in §133.5. The dairy ingredients used are pasteurized.

　　（2） One or more of the dairy ingredients specified in paragraph （b）（1） of this section may be homogenized and is subjected to the action of lactic acid-producing bacterial culture. One or more of the clotting enzymes specified in paragraph （b）（2） of this section is added to coagulate the dairy ingredients. The coagulated mass may be warmed and stirred and it is drained. The moisture content may be adjusted with one or more of the optional ingredients specified in paragraph （b）（3）（ii） of this section. The curd may be pressed, chilled, and worked and it may be heated until it becomes fluid. It may then be homogenized or otherwise mixed. One or more of the optional dairy ingredients specified in paragraph （b）（1） and the other optional ingredients specified in paragraph （b）（3） of this section may be added during the procedure.

　　（b） Optional ingredients. The following safe and suitable ingredients may be used:

　　（1） Dairy ingredients. Milk, nonfat milk, or cream, as defined in §133.3, used alone or in combination.

　　（2） Clotting enzymes. Rennet and/or other clotting enzymes of animal, plant, or microbial origin.

　　（3） Other optional ingredients. （i） Salt.

　　（ii） Cheese whey, concentrated cheese whey, dried cheese whey, or reconstituted cheese whey prepared by addition of water to concentrated cheese whey or dried cheese whey.

　　（iii） Stabilizers, in a total amount not to exceed 0.5 percent of the weight of the finished food, with or without the addition of dioctyl sodium sulfosuccinate in a maximum amount of 0.5 percent of the weight of the stabilizer（s） used.

　　（c） Nomenclature. The name of the food is “cream cheese”。

　　（d） Label declaration. Each of the ingredients used in the food shall be declared on the label as required by the applicable sections of parts 101 and 130 of this chapter, except that:

　　（1） Enzymes of animal, plant, or microbial original may be declared as “enzymes”； and

　　（2） The dairy ingredients may be declared, in descending order of predominance, by the use of the terms “milkfat and nonfat milk” or “nonfat milk and milkfat”， as appropriate.

　　[54 FR 32053, Aug. 4, 1989, as amended at 58 FR 2892, Jan. 6, 1993]